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LA Muscle's peanut butter and jelly cheesecake

Delicious peanut butter and jelly cheesecake, packed full of protein

By LA Muscle on 04.12.2014 11:29 am

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Ingredients

For the crust:

  • 30g honey
  • 70g ground almonds
  • 6tbsp LA Muscle’s crunchy peanut butter

For the filling:

  • 250g strawberry light greek yogurt (use plain, if you want to decrease the sugars)
  • 250g light soft cheese
  • 10g flour
  • 2 egg whites
  • 20g LA Whey Gold Vanilla protein powder

For the topping:

  • 2-3 tbsp smooth peanut butter
  • 1-2 tbsp strawberry puree to garnish (optional)

Macro nutrient breakdown (per serving)

  • Protein – 16g
  • Fats – 16g
  • Carbohydrates – 11g
  • Calories – 255

How to bake this delicious cheesecake...

  • Preheat the oven to 350F.
  • Line a 7-inch springform tin with baking paper or spray with non-stick baking spray.
  • Make the crust: Combine all the crust ingredients in a bowl and press in the tin to make the base. Bake for 6-7 minutes.
  • In the meantime prepare the filling: Combine the greek yogurt, soft cheese and egg whites in a bowl. Whisk until light and fluffy.
  • Gradually add the flour and the protein powder. Mix well to combine.
  • Pour the filling into the tin, to cover the base and bake for 20-23 minutes.
  • Be careful not to overbake the cheesecake! The cheesecake will be ready when the edges look set but the centre is still wobbly. It will set as it cools down.
  • Let it cool down at room temperature for 30-45 minutes and then put it in the fridge for at least 3 hours to cool completely.
  • When the cheesecake has cooled down, top it with peanut butter and garnish with strawberry puree (you can use jelly if you don’t have any on hand).


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